| 1 | Scald milk and pour over sugar, shortening, & salt. |
| 2 | Let it cool to lukewarm while softening yeast in a small bowl with the warm water. |
| 3 | When soft, add the egg and beat together slightly. |
| 4 | Pour the yeast/egg mixture into the milk mixture and stir them together.?the flour may be sifted or poured into the liquid. |
| 5 | With a large spoon, stir until flour/milk is well mixed. |
| 6 | You should have a firm, but not stiff dough. |
| 7 | Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). |
| 8 | Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. |
| 9 | Watch to make sure it doesn"t spill out of the bowl. |
| 10 | If it starts to spill before you"re ready to use it, punch it back down. |
| 11 | Refrigerated dough is easier to handle but takes longer to rise.?bread: if you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. |
| 12 | This dough does not require a lot of kneading; only enough to make it easy to handle. |
| 13 | For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. |
| 14 | Allow about 2 hours for the dough to double again. |
| 15 | Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too).?rolls: to make rolls, work and knead dough until springy and easily handled. |
| 16 | Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (cloverleaf rolls).?sweet rolls: for christmas bread or sweet rolls, roll out dough as for parkerhouse rolls, except trying to make an oblong instead of a round. |
| 17 | Spread it with raisins and sprinkle with cinnamon and sugar. |
| 18 | Dot with butter and roll as for a jelly roll. |
| 19 | Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. |
| 20 | Let rise and bake as for loaves. |
| 21 | Top with an icing made of confectioners" sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. |
| 22 | Decorate with nuts or fruits.?if you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. |
| 23 | The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls.?mrs. harold t. coo |
